Over a high heat add to your pan the tomato paste, olive oil, garlic, peanut butter, soy sauce and honey. Stir fry until fragrant and add a dash of water with lemon juice so that this does not stick to the pan. Stir fry in the aubergine and carrots, turn heat lower to medium and let this simmer for about 15 min. Add the onion and pork strips, let this simmer for about 10 min, followed by the noodles and grated beetroot. Continue to stir fry for about 4 min. I added the beetroot last so that it does not colour the dish too much (without great success) and still remains crunchy.
When ready dish into bowls and top with rocket, a dash of balsamic vinegar and oil, season with salt and pepper to taste.Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
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